Sotto Sotto Fall 2016 12/1

Antipasti
Paste available in a “first course” size
Assaggio d’Olio
A tasting of premier estate bottled olive oils
3 ea.
Antipasto Misto
House cured sashimi tuna, radishes, arugula, Parmigiano Reggiano, olio verde
Pepata di Cozze
18
12
11
Mussels, lemon, olive oil, black pepper
Cape Sante
19
Spaghetti alle Vongole
19
Spaghetti, mixed seafood, spicy fish broth
Assorted Italian meats and cheeses, olives, mushrooms
Bresaola di Tonno
Spaghetti del Pescatore
Spaghetti, clams, Calabrese peppers, garlic,
olive oil
Tortelli di Michelangelo Buonarroti
18
A 16th century recipe from his letters: veal,
chicken and pork ravioli, butter/sage sauce
Bucatini all’ Amatriciana
19
Cappellacci di Zucca
18
Bucatini, guanciale, pecorino romano, peperoncini, tomato, onions
18
Seared Jumbo Sea Scallops, cannellini beans, arugula,
tomatoes, truffle oil
Butternut Squash and sweet potato “big hats”, butter/sage sauce
Vongole
13
Cacio, Pepe, e Pancetta
Bresaola Della Valtellina
11
Pappardelle al Sugo d’ Anatra
Carpaccio di Manzo
10
Spaghetti alla Bottarga
18
Bufala e Peperoni
11
Ravioli Nudi (Naked Ravioli)
18
Clams, white wine, garlic, mint, Calabrese pepper
Bresaola, arugula, celery, parmigiano reggiano, lemon, olive oil
Brasstown Beef tenderloin carpaccio, Parmigiano Reggiano, capers, lemon, olive oil
Bufala mozzarella, roasted bell peppers, anchovies, capers
18
Spaghetti, pancetta, black pepper, pecorino romano
19
Fresh pappardelle, braised duck ragu
Spaghetti, Sardinian mullet roe, onions, lemon, parsley
Spinach and ricotta gnocchi
Strozzapreti alla Salsiccia
18
Hand made “Priest Strangler”, sweet sausage ragu
Insalate
Lasagnette alla Bolognese
Insalata Mista
7
Assorted greens, tomatoes, balsamic vinegar,
extra virgin olive oil
Caesar Salad
8
8
9
Arugula, Belgian endive, radicchio Trevigiano, lemon, olive oil
Finocchio e Agrumi
9
Fennel, pommelo, Taggiasca olives, lemon, olive oil
vegetarian option available
Risotto Mantecato
17
Risotto ai funghi
17
Carnaroli rice, wild mushrooms, Reggiano
Risotto alla Trevigiana
17
Carnaroli rice, radicchio Trevigiano, Gorgonzola, walnuts
Risotto ai Frutti di Mare
Tortelli di Mele
18
Secondi
Tonno e Fagioli
34
Seared Hawaiian tuna, Bianchi di Spagna beans,
arugula, tomatoes, cucumber, onions, olive oil
Costoletta di Vitello
38
Polletto al Limone
19
Oak roasted tuscan style veal chop, wild mushrooms,
natural jus
Wood roasted free range all natural lemon chicken,
potatoes, spinach
Risotti available in a “first course” size
Caramelized onions, 12yr balsamic, Reggiano
18
Sausage and apple ravioli, butter/sage sauce
Tuscan farro, fall squash, Granny Smith apple, olive oil,
toasted pumpkin seeds, sherry vinegar
Tricolore
Tagliatelle ai Funghi
Tagliatelle, wild mushrooms, cream
Romaine hearts, classic Caesar dressing,
shaved parmigiano reggiano
Farro
18
Baked Lasagnette, Bolognese, béchamel
19
Salmone Arrosto
28
Pan seared Scottish salmon, black rice, arugula, seasonal vegetables
Tagliata di Manzo
Pasture raised 100% natural ribeye, sliced, arugula, potatoes
Pesce Arrosto
38
mkt
Wood roasted whole fish, roasted potatoes, garlic spinach
Halibut Acqua Pazza
32
Tomatoes, wine, garlic, pantelleria capers, peperoncino, wild oregano
Carnaroli rice, mixed seafood
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increase your risk of food-borne illness.
Ask your server about our Gluten free options.
The majority of our produce, meat, and dairy are sourced from local
farms, your server has all the details